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View Diary: WaPo Speculates: Kossack for Obama Admin Appointment? (268 comments)

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  •  fair. (3+ / 0-)
    Recommended by:
    peterborocanuck, wbr, SmartAleq

    Somehow, this issue has riled me up more than usual. Which is good, I guess.  I appreciate your point about not making "bad" foods readily available - I'm frustrated that I have to add more items to that list.

    And it is all wrapped up in feeling like there is no spare time, because the economy stinks, we're working longer hours than ever, and could there just be one thing that Bush didn't f-up...like ketchup?  :)  I know this is rambling ranting.

    Clearly, I have to make more time - it's that important.  And I see that that is what you are saying.  And I didn't want to hear it.  But you are right.

    There is only one way to be sure of what is in your food, and that is to prepare it yourself.  That is  true for everyone, rich and poor.

    I'll have to email grannydoc about how to make jam!

    Peace to you and yours.  
    Mrs. M

    •  Google "freezer jam." (3+ / 0-)
      Recommended by:
      peterborocanuck, wbr, RiaD

      It's made in small batches and it's quite simple.  Or just make regular jam, it's really not hard--mostly fruit preparation and simmering time. Use fresh seasonal fruit, make a batch of jam from each fruit or a combination and make a smaller, three-six pint batch.  Net time commitment maybe a couple hours, three on the outside. You'd be surprised how long homemade jars of jam can last compared to that supermarket crapola and the taste is amazing.  Home made jam is a way to celebrate summer all through the winter and when it's made with cane sugar and/or honey or raw sugar it doesn't give you that weird insulin reaction that HFCS does.

      Get any older edition of "Joy of Cooking" to get the basics of jamming down, then work out and try it with any fruit--you can even use fresh frozen fruit if you want, although results won't be optimum.  Also, if you have a source for very sour apples pick some each year, skin them and make into apple butter but make sure to keep the peels in your freezer--if you toss a few into a naturally low-pectin fruit (like strawberries) it will put a ton of pectin into the jam as it cooks without having to bump up the sugar content the way commercial pectins require.  Neat old trick I learned once, works a charm.

      I made an exquisite, pigeon's blood ruby colored pomegranate/honey jelly once, it was phenomenal.  Jellymaking as meditation therapy--it could work!

      "Nothing's wrong, son, look at the news!" -- Firesign Theater

      by SmartAleq on Tue Jan 27, 2009 at 06:59:36 PM PST

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